Activity description:

With the goal of facilitating the discovery of dependable solutions for past challenges encountered in food production through innovative means, the project intends to back a research and development segment within the “Agro-Food Innovation Hub” by partnering with universities and key stakeholders in this sector. This will help promote entrepreneurship and support product development while ideas will be transformed into viable businesses.

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Here is the list of topics:

• Natural preservation methods:
  • Use of herbs, essential oils, and innovative packaging for extending the shelf life of various food items (essential oil of thyme with Labneh or rosemary extract, basil with lemonade syrup, packaging for micro-greens, etc.).
• Sustainability and waste utilization:
  • Focus on eco-friendly practices, including utilizing organic waste (use of olive oil waste for briquettes production, using whey in juice for adding nutritious value).
  • Extraction of valuable resources from waste materials (e.g. pectin from apple peels, essential oil from orange peel).
  • Development of sustainable and edible packaging (e.g. using banana and sesame peels).
• Use of local crops in the development of innovative products:
  • Utilize locally available crops like figs, wild figs, and pomegranates to create new products.
  • Explore methods for producing protein powder or bars using local products.
  • Investigate the utilization of indigenous plants for sweetener production.
• Innovating new products derived from existing ones:
  • Develop novel products from Tahini, such as combinations with carob and grape molasses.
• Explore innovative and versatile applications for plant-based products:
  • Innovation in products derived from carob (spread, beverage, salad dressing etc.).
  • Use of carob as a replacement for sugar in jams.
  • Explore innovative concepts for Freekeh-based products.
  • Identify versatile uses of Hosroum.
• Innovation in sustainable food production and processing:
  • Investigate substitutes for animal proteins.
  • Utilize natural resources for sweetener production and fortification of existing products like pasta, dairy products, juices, electrolyte water, milk, and almond-based milk.
  • Develop methods to prevent oil leakage from jars (especially in Makdous and Labneh Mkaazleh).
  • Work on the development of flavored water products.
  • Explore the potential for sugar-free fruit purée varieties.

The call for applications is open! Fill out the form here 

Activity plan:

• Call for applicants — 29^th of September Till 13^th of October 2023 — Extended till 17^th of October
• Select 10 entrepreneurs based on level of innovation, viability, and feasibility — 18^th of October
• Mentorship over the course of 2 months — 18^th of October till 20^th of December
• Present the prototype/final product in front of a jury — 21^st of December
• Award prizes — 21^st of December:
  • 1^st prize – 5000EUR
  • 2^nd prize – 3000EUR
  • 3^rd prize – 2000EUR